Buttermilk Baked Chicken
corn flake cereal, crushed
1Preheat the oven to 425.
2Generously coat a roasting pan with vegetable cooking spray.
3Measure the flour onto a plate.
4Mix the eggs with the buttermilk and mustard and whisk until smooth.
5Place the crumbs on another plate and season with paprika and salt and pepper.
6Dip the chicken in the flour; coat well and shake off the excess.
7Dip the chicken in the egg mixture and then into the cereal crumbs, pressing to make sure the crumbs adhere.
8Place in the prepared pan, dot with the butter, and bake for 25-30 minutes, or until crispy, without turning.
9Serve hot or at room temperature garnished with parsley sprigs.